Peach crisp with streusel topping

It’s peach season here in TX, so there are peaches everywhere! Unfortunately, the crop in Fredericksburg, TX was wiped out by a late frost this spring, but there are still plenty available from our local farmers’ markets. I was in the mood for a dessert, so I decided to wing it and try my hand at making a peach crisp, since I didn’t want an overly-sweet dessert. This is what I came up with, and it turned out really tasty! John said I should definitely make it again. 🙂 Here is what we did:
Peach cobbler - cooked

Peach crisp with streusel topping
A Karen original recipe (with inspiration from several sources)
Serves 2

Streusel topping:
2 Tbsp flour (I used Ultragrain flour)
1/4 cup old-fashioned oats
1 Tbsp packed brown sugar
pinch cinnamon
pinch salt
1 Tbsp chilled salted butter, cut into small pieces

Peach filling:
3 cups chopped peaches (peel left on)
1 Tbsp packed brown sugar
1 tsp lemon juice
pinch salt
1/2 Tbsp cornstarch

For the streusel topping:
Combine flour, oats, sugar, cinnamon, and salt in a small bowl; stir to combine. Cut in butter with a pastry blender or 2 knives until mixture resembles very coarse meal. Set aside.

For the peach crisp:
Mix peaches, sugar, salt, cornstarch, & lemon juice. Evenly divide between two oven-safe pans (I used my mini cast-iron baking pans:

Peach cobbler filling

Top evenly with the streusel mixture.

Peach cobbler pre-cooking

Bake at 350 for about 30 minutes, until filling is bubbling. Turn up heat to 425, and bake for about 5 minutes, until topping is browned.

Alternatively, since the pans are cast iron, you can cook these on a grill over medium-high heat for about 15 minutes (or until you can smell the fruit!).

**Note** This dessert can also be made with other in-season fruits! It’s great with blackberries or a mixture of peaches & blueberries.

Nutritional info:
Calories: 286.1
Total Fat: 7.3 g
Saturated Fat: 3.8 g
Polyunsaturated Fat: 0.6 g
Monounsaturated Fat: 1.9 g
Cholesterol: 15.5 mg
Sodium: 201.5 mg
Potassium: 555.8 mg
Total Carbohydrate: 61.0 g
Dietary Fiber: 6.6 g
Sugars: 42.5 g
Protein: 4.1 g


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